Marinated Chicken Thigh Dinner
A flavorful marinated chicken thigh dinner featuring juicy, tender chicken thighs marinated in a zesty blend of herbs and spices, then grilled to perfection and served with a side of roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 2 pounds)
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound baby potatoes, halved
1 red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
2 tablespoons olive oil (for vegetables)
1/2 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large bowl, whisk together olive oil, lemon juice, minced garlic, honey, smoked paprika, dried oregano, ground cumin, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes or up to 2 hours.
Preheat the oven to 425°F (220°C).
In a separate bowl, combine halved baby potatoes, red bell pepper pieces, and zucchini slices. Drizzle with 2 tablespoons olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper or foil.
Arrange the marinated chicken thighs skin-side up on top of the vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.